Description
This creamy Mexican street corn pasta salad combines charred sweet corn, smoky spices, tangy lime, and a luscious dressing for a vibrant, crowd-pleasing summer side. Inspired by classic elote, it’s tossed with pasta and fresh herbs for a dish that’s perfect for barbecues, potlucks, or a make-ahead lunch.
Ingredients
- 12 oz short pasta (rotini, fusilli, or shells)
- 3 cups fresh corn kernels (about 4 ears, or use thawed frozen or drained canned corn)
- 1/3 cup mayonnaise
- 1/3 cup sour cream (or Greek yogurt)
- 2 tablespoons freshly squeezed lime juice
- 1/2 cup crumbled cotija cheese (or feta)
- 1/3 cup chopped fresh cilantro
- 4 green onions, thinly sliced
- 1 jalapeño, seeded and finely diced (optional)
- 2 cloves garlic, minced
- 1 teaspoon chili powder
- 1/2 teaspoon smoked paprika
- Salt and black pepper, to taste
- 1 tablespoon olive oil
- Optional toppings: extra cotija, more cilantro, Tajin, or hot sauce
Instructions
- Bring a large pot of salted water to a boil. Add pasta and cook until al dente, about 8–10 minutes. Drain, rinse under cool water, and set aside.
- While the pasta cooks, heat olive oil in a large skillet over medium-high heat. Add corn kernels and cook, stirring occasionally, until golden and slightly charred in spots, about 5–8 minutes. Transfer to a plate to cool.
- In a small bowl, whisk together mayonnaise, sour cream, lime juice, chili powder, smoked paprika, garlic, and a pinch of salt and pepper. Adjust seasoning to taste.
- In a large mixing bowl, combine cooled pasta, charred corn, cotija, cilantro, green onions, and jalapeño (if using).
- Pour the dressing over the top and toss gently until everything is well coated.
- Cover and refrigerate for at least 20 minutes (up to 24 hours) to let flavors meld.
- Before serving, taste and adjust lime, salt, or chili powder as needed. Top with extra cotija, cilantro, and a dusting of Tajin or chili powder if desired.
Notes
For best flavor, use fresh corn and char it in a hot skillet or on the grill. Slightly undercook the pasta so it holds up after chilling. If the salad seems dry after refrigeration, stir in a splash of milk, more mayo, or extra lime juice. Easily make it gluten-free with GF pasta or dairy-free with plant-based mayo, sour cream, and cheese. Taste and adjust seasoning before serving.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Side Dish
- Cuisine: Mexican
Nutrition
- Serving Size: About 1 cup (150 g)
- Calories: 270
- Sugar: 4
- Sodium: 350
- Fat: 11
- Saturated Fat: 3
- Carbohydrates: 36
- Fiber: 3
- Protein: 7
Keywords: Mexican street corn pasta salad, elote pasta salad, summer side dish, creamy corn salad, barbecue salad, potluck recipe, vegetarian pasta salad